FUERTE 3
67' SAIL CATAMARAN
Home Port | Tortola, BVI
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FUERTE 3
67' SAIL CATAMARAN
Home Port | Tortola, BVI
yacht menu
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ABOUT
Crewed Catamaran, FUERTE 3 is a Sleek Classic Lagoon 67 completely Re-fit in 2014, accommodates up to 6 guests in spacious accommodations. 2 king cabins, 1 queen cabin or optional cabin with bunk beds ideal for children. Each cabin has it’s own private bath with shower. Aft deck has hot/cold showers to rinse off after swimming.
Large main salon has loads of seating and lounging area plus a large table for dinning inside or game playing if desired. Yacht refit in 2014 including: new engines, two new generators, all new refrigeration and freezers, new air-conditioning systems and new upholstery inside and out.
One the the BVI’s most experienced crews will deliver a Charter that exceeds your expectations. All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary.
Model: Lagoon
Year: 2004
LOA: 67.0 ft
Beam: 37.0 ft
Draft: 5.3 ft
Flag: BVI
Year: 2004
LOA: 67.0 ft
Beam: 37.0 ft
Draft: 5.3 ft
Flag: BVI
amenities
70HP TENDER
TOWABLE TUBE
SUP BOARDS X2
KNEEBOARD
TOWABLE TUBE
SUP BOARDS X2
KNEEBOARD
WAKEBOARD
SNORKEL GEAR
KAYAKS
BEACH GAMES
SNORKEL GEAR
KAYAKS
BEACH GAMES
WIFI
AIR CONDITIONING
WATER TOYS
INFLATABLES
AIR CONDITIONING
WATER TOYS
INFLATABLES
SCUBA DIVING
Yacht offers Rendezvous diving only
CREW
C A P T A I N | David Chown
Yacht Master Offshore
C H E F | Dawn Chown
We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawn’s idea to leave home and go off to sea; an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the region’s top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVIs we are still saying we want to spend another ten years in the job we love!
David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years. but somehow ended up becoming an electrician which I loved. I am an MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB. roadster called The Baby whenever I can. I also enjoy old buildings, cooking, if Dawn lets me anywhere near the galley, photography, and I am attempting to learn the Didgeridoo with limited success!!
Dawn:
I was brought up traveling around Europe and North Africa with my parents. When they finally settled down back home in England I found my love of skating. Skating once again took me traveling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!
We are married and are both non-smokers.
Yacht Master Offshore
C H E F | Dawn Chown
We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawn’s idea to leave home and go off to sea; an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the region’s top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVIs we are still saying we want to spend another ten years in the job we love!
David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years. but somehow ended up becoming an electrician which I loved. I am an MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB. roadster called The Baby whenever I can. I also enjoy old buildings, cooking, if Dawn lets me anywhere near the galley, photography, and I am attempting to learn the Didgeridoo with limited success!!
Dawn:
I was brought up traveling around Europe and North Africa with my parents. When they finally settled down back home in England I found my love of skating. Skating once again took me traveling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!
We are married and are both non-smokers.
DINING ON FUERTE 3
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves
• Croissant Soufflé
• Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé
• Coddled Tarragon Eggs
• Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread
• Blueberry Pancakes
• Silver dollar blueberry pancakes with lashings of maple syrup
• Croissant Soufflé
• Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé
• Coddled Tarragon Eggs
• Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread
• Blueberry Pancakes
• Silver dollar blueberry pancakes with lashings of maple syrup
All served with fresh baked bread and butter shells and accompanying wines
• Tropical Shrimp Salad
Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves
• Chicken Tacos
Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos
• Filet Steak and mixed Bean Salad
Seasoned filet steak layered over a mixed bean salad with a creamy dressing
• Tropical Shrimp Salad
Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves
• Chicken Tacos
Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos
• Filet Steak and mixed Bean Salad
Seasoned filet steak layered over a mixed bean salad with a creamy dressing
Served with the Captain’s Happy “Island” Hour cocktails of the day!
• Bacon pin wheels
• Crisp lean bacon in a garlic puff pastry swirl
• Chicken Satay
• Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce
• Garlic Mushrooms
• Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown
• Bacon pin wheels
• Crisp lean bacon in a garlic puff pastry swirl
• Chicken Satay
• Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce
• Garlic Mushrooms
• Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown
D I N N E R
Served alfresco with accompanying wines
• Steak Giovanni
Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato
• Anise de Mer
Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips
• Pork lion
Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.
Served alfresco with accompanying wines
• Steak Giovanni
Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato
• Anise de Mer
Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips
• Pork lion
Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.
• Brandy Butterscotch Bananas
Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble
• Lemon three ways
A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset
• Rum and chocolate cheesecake
A rich rum soaked chocolate mousse with a sweet biscuit base
Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble
• Lemon three ways
A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset
• Rum and chocolate cheesecake
A rich rum soaked chocolate mousse with a sweet biscuit base
RATES
7 Nights, All Inclusive:
2 GUESTS $ 19,500
3 GUESTS $ 20,000
4 GUESTS $ 20,500
5 GUESTS $ 21,000
6 GUESTS $ 21,500
CHRISTMAS: 1-6 Guests /$26,000
NEW YEARS: 1-6 Guests /$28,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
2 GUESTS $ 19,500
3 GUESTS $ 20,000
4 GUESTS $ 20,500
5 GUESTS $ 21,000
6 GUESTS $ 21,500
CHRISTMAS: 1-6 Guests /$26,000
NEW YEARS: 1-6 Guests /$28,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
GUEST REVIEWS
5/5
I think everyday I said This is the prettiest beach/bay I have ever seen What a wonderful trip, I will remember it for the rest of my life. The food was great, the views were great and David and Dawn were even better. Thanks for such a wonderful trip.
BRITISH VIRGIN ISLANDS
NYE 2021
Let's Get In touch
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (321) 372-9139 for immediate assistance.
